They say that when you are a cook your not such a good baker and vice versa. I can attest to that notion because I pretty much stink when it comes to any kind of baking. I remember when I first got married and wanted to make cookies. Well lets just say that my cookie, and yes I did mean just one cookie, came out looking like a suma wrestler bending over. So when the kids heard that I was making banana bread they were really excited, but then they remembered my adventure with making white bread and how hard and dense it comes out. I tell you! I was scared. I didn’t know what to expect. I thought that I would have another cement brick under my belt except this one would smell like bananas.
I carefully measured everything and crossed my fingers! When it was all done I did the glory dance! Yes, I did and let me tell you as I sit here writing this blog for you to read I have a chamomile tea and enjoying this banana bread, IT’S DELICIOUS!!!!
2-3 very ripe bananas, peeled
1/3 cup melted butter
1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.